7th CASEE Conference "The Role of Life Sciences in Europe’s 2020 Strategy” 22th – 24th May, 2016
Adriana Morar, Kálmán Imre, Claudia Sala Traditional meat products ◦ healthy foods with superior sensory characteristics, ◦ highly appreciated by consumers. There is a great variety of meat products, ◦ different size, shape, colour and taste characteristics.
Meat and fat – the principal raw materials
Other edible parts of the slaughtered animal ◦ internal organs: tongue, heart, liver, kidneys Slaughter byproducts: ◦ blood, meat from head etc. Is a great variability in the quality of meat products ◦ fluctuations in the quality of raw materials: ◦ the recipes used and ◦ the processes for obtaining them.
They are controlled by the responsible authorities with the same exigencies, criteria and legislation, as for the industrial products. The objectives of this study were to evaluate the quality and safety of some categories of meat products, obtained using traditional recipes.
Materials and methods The samples were collected from three areas of Timişoara ◦ agri-food markets ◦ temporary food stands
Piaţa Verde
Centru
Piaţa Badea Cârţan Materials and methods ◦ MEAT PRODUCTS - 2 categories: 1. Products prepared from meat and fat (n=10), raw/smoked pork sausages (n=3), loin (n=1), bacon (n=2), kaizer (n=1), ham (n=1), spareribs (n=1), pork pastrami (n=1),
2. Sausages prepared from edible meat offal of pork (n=8) - Caltaboş = an emulsified sausage based on liver with consistency from fine (pâté) to coarse; - Sângerete (black pudding) = blood sausages - an emulsified sausage obtained from a mixture of pig's blood with fat and meat, breadcrumbs or other grains, and spices; - Leber = liver sausages; -Tobă (head cheese) – based on pig's feet, ears, and meat from the head suspended in aspic and stuffed in pig's stomach
Microbiological analysis Food safety criteria: Salmonella, Listeria monocytogenes Process hygiene criteria: E. coli 1. Salmonella SR EN ISO 6579-2003 Microbiology of food and animal feeding, Horizontal method for detection of Salmonella spp. ◦ Non-selective enrichment: 25 g of sample – in buffered peptone water (225 mL) – incubation at 37°C, 24 h ◦ Selective enrichment: transfer of the BPW suspension to RVS and MKTTn broth - incubated at 41.5°C/ 37°C, 24 h ◦ Isolation and identification - plating on XLD and Rambach agar - incubated at 37° C, 24 h ◦ Biochemical and serological tests - typical colonies.
Microbiological analysis 2. Listeria monocytogenes SR EN ISO 11290-1 - Microbiology of food and animal feeding stuffs. Horizontal method for the detection and enumeration of Listeria monocytogenes, Part 1: Detection method ◦ Primary enrichment - semiFraser, incubation at 30°C, 24 h ◦ Secondary enrichment - Fraser, incubation at 37°C, 48 h; ◦ Isolation - plating on ALOA and PALCAM agar. ◦ Morphological, biochemical or molecular identification
3. Escherichia coli SR ISO 16649-1 - Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of ß – glucuronidase - positive Escherichia coli, colony count technique at 44° C ◦ The samples - serially diluted in peptone water, ◦ Each dilution - inoculated on TBX agar - incubated at 44° C, for 24- 48 h, and the colonies counted.
Chemical analysis
The moisture content - drying method (103±2⁰ C) The fat content - Soxhlet extraction method. Total protein (nitrogen content) -Kjeldahl method. The salt content -Mohr method. The content of nitrites - Griess method.
Results Salmonella and L. monocytogenes were not isolated from any of the tested samples. E. coli * was recovered in two samples (11.1%) - 30 cfu/g (1.5 log) 1,760 cfu/g (3.25 log). ◦ a smoked sausages ◦ a sausage prepared from edible offal of pork
*According to Commission Regulation (EC) No. 1441/2007 which specifies microbiological criteria for meat products E. coli is used as process hygiene criteria.
RESULTS Chemical parameters Table 1. The proportion of the main components of meat products
Category/ Type Fat Water (%) Protein (%) Raw / Smoked meat products (%) Raw pork sausages C 50.65 18.93 30.27 Loin B.C. 56.38 21.25 21.15 Smoked sausages B.C. 42.95 18.02 36.67 Smoked sausages P.V. 46.53 20.26 30.61 Bacon C 62.08 23.18 10.58 Bacon B.C. 29.28 16.80 47.28 Smoked and pasteurized products Ham B.C. 43.25 18.14 31.78 Kaiser B.C. 43.50 21.32 31.75 Salted and dried products Spareribs C 29.09 19.05 49.31 Pork pastrami C 17.21 16.60 62.18 Results and discussion Table 2 The proportion of the main components of sausages prepared from meat and edible offal of pork Types Water (%) Protein (%) Fat (%) Caltaboş1P. V. 53.81 15.46 28.83 Caltaboş 1B.C. 60.22 14.13 23.03 Caltaboş 1C 67.48 8.13 22.31 Sângerete2 B.C. 60.41 12.93 23.61 Sângerete 2C 55.34 19.24 22.81 Leber3 64.84 9.22 23.15 Tobă4 B.C. 67.32 13.53 17.37 Tobă4 C 66.42 13.28 17.55 Table 3 The proportion of the added components in meat products
Category/ Type Nitrites NaCl Raw / Smoked meat products (ppm) (%) Raw pork sausages C < 10 2.29 Loin B.C. < 10 0.66 Smoked sausages B.C. < 10 1.86 Smoked sausages P. V. < 10 2.53 Bacon C 35 4.16 Bacon B.C. <10 6.27 Smoked and pasteurized products Ham B.C. 22 6.39 Kaiser B.C. 25 3.13 Salted and dried products Spareribs C < 10 2.53 Pork pastrami C 19 3.85 Table 4 The proportion the added components in sausages prepared from meat and edible offal of pork Nitrites NaCl Types (ppm) (%) Caltaboş1P.V. <10 1.62 Caltaboş 1B.C. 21 2.71 Caltaboş 1C 21 1.92 Sângerete2 B.C. 20 2.47 Sângerete 2C 30 1.50 Leber3 <10 2.35 Tobă4 B.C. 24 1.68 Tobă4 C 28 2.47 4. Conclusions
Meat products obtained using traditional recipes and commercialized as direct sales in agri-food markets in Timișoara have no microbiological risks for consumers. Both meat products and sausages prepared from meat and edible offal of pork are nutritive and are in compliance with specific recipes. The variability of the main components of meat products in the same type reflects the variability of quality of raw materials used. In some types of smoked meat products, the salt concentration exceeded the maximum limits allowed by law. These products should be avoided by persons with dietary salt restriction.
Thank you for your attention!!!